Chicken Stew with Herb Dumplings the Editors of Publications International, Ltd.
Makes 4 servings
|2||cans (about 14 ounces each) chicken broth, divided|
|2||cups sliced carrots|
|1||cup chopped onion|
|1||large green bell pepper, sliced|
|1/2||cup sliced celery|
|2/3||cup all-purpose flour|
|1||pound boneless skinless chicken breasts, cut into 1-inch pieces|
|1||large potato, unpeeled and cut into 1-inch pieces|
|6||ounces mushrooms, halved|
|3/4||cup frozen peas|
|1||teaspoon dried basil|
|3/4||teaspoon dried rosemary|
|1/4||teaspoon dried tarragon|
|3/4||to 1 teaspoon salt|
|1/4||teaspoon black pepper|
|1/4||cup whipping cream|
|1||cup biscuit baking mix|
|1/4||teaspoon dried basil|
|1/4||teaspoon dried rosemary|
|1/8||teaspoon dried tarragon|
- Reserve 1 cup chicken broth. Combine carrots, onion, bell pepper, celery and remaining chicken broth in slow cooker. Cover; cook on LOW 2 hours.
- Stir remaining 1 cup broth into flour until smooth. Stir into slow cooker. Add chicken, potato, mushrooms, peas, 1 teaspoon basil, 3/4 teaspoon rosemary and 1/4 teaspoon tarragon to slow cooker. Cover; cook 4 hours or until vegetables are tender and chicken is tender. Stir in salt, black pepper and cream.
- Combine baking mix, 1/4 teaspoon basil, 1/4 teaspoon rosemary and 1/8 teaspoon tarragon in small bowl. Stir in milk to form soft dough. Spoon dumpling mixture on top of stew in 4 large spoonfuls. Cook, uncovered, 30 minutes. Cover; cook 30 to 45 minutes or until dumplings are firm and toothpick inserted in center comes out clean. Serve in shallow bowls.
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